1 sm. pkg. elbow macaroni, cooked and drained
1/4 c. grated onion
3 boiled eggs, chopped
3/4 c. dill pickles, chopped
1 tsp. celery salt
1 1/2 c. mayonnaise
3/4 c. sour cream
1/4 c. dill juice
2 tsp. prepared mustard
2 tsp. dill weed

Mix cooked macaroni, eggs and pickle. Refrigerate. Combine all other ingredients and refrigerate. This should be done the day before and mixed shortly before serving. Serves 6-8.